BLACKBERRY SAUCE
Provided by Jeanne Kelley
Categories Sauce Dessert Low Fat Quick & Easy Low Cal High Fiber Blackberry Low Cholesterol Simmer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Bring frozen berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often. Simmer 1 minute. Stir 1 tablespoon lemon juice and cornstarch in small bowl until cornstarch dissolves. Add to berries and stir until thickened, about 1 minute. Mix in remaining 1 tablespoon lemon juice and lemon peel. Cool slightly. Serve warm or at room temperature. DO AHEAD: Sauce can be made up to 3 days ahead. Cover and chill. Rewarm slightly before serving.
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MD Shamim Khan
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Ali Sher Probably not going
[email protected]This sauce was easy to make and tasted great. I used it on top of pancakes and it was the perfect finishing touch. The sauce is sweet and tangy, and it has a lovely blackberry flavor. I will definitely be making this again!
scott stevens
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Jifar Isak
[email protected]Made this sauce last night and it was delicious! I used it on top of some vanilla ice cream and it was the perfect combination. The sauce is tart and sweet, and it has a lovely blackberry flavor. I will definitely be making this again!
Thabiso Lebakeng
[email protected]It's a good sauce, not too sweet.
Emily Clark
[email protected]This sauce is amazing! I made it for a dessert party and everyone loved it. It's so easy to make and it's so versatile. I've used it on ice cream, pancakes, and waffles and it's always a hit. Thanks for sharing this recipe!